Recent Forum and Blog Comments
- Saturated and monounsaturated vs polyunsaturated lipids
gary.turneron Forum topicButter vs Oil in whole wheat sandwich bread - Re
samin1987on Forum topicIs my starter supposed to look like this, pics attached - I recently bought a loaf of activated charcoal & walnut...
RoundhayBakeron Forum topicBlack Carbon Bread - Absolutely Lovely!hisreputationon Forum topicTry, Try Again
- New starters
dabrownmanon Forum topicIs my starter supposed to look like this, pics attached - Fast fingers...nmygardenon Blog postSteps
- This bake came out erfect!
dabrownmanon Forum topicForkish Country Blonde revisited
- Crumb Shot, as requested.bakers are such nice peopleon Blog postSteps
- Lovely JubblyAnonymouson Forum topicForkish Country Blonde revisited
- Nicely done.Ian
Isand66on Forum topicForkish Country Blonde revisited - Beautiful!Jane Doughon Forum topicForkish Country Blonde revisited
- PatienceJane Doughon Forum topicIs my starter supposed to look like this, pics attached
- Thanks lepainSamidie. I'veInterCooLon Forum topicWhy do I get doughy centers of my loaves?
- The chemical makeup of Rye is
totelson Forum topicIs my starter supposed to look like this, pics attached - Rye more expensive?
drogonon Forum topicIs my starter supposed to look like this, pics attached - Oops!
drogonon Forum topicadrianjm's bread ..
- Hard to tell...
drogonon Forum topicRurning white to whole wheat
- The rye is merely a kickstart
totelson Forum topicIs my starter supposed to look like this, pics attached
- Ah..
drogonon Forum topicTiming of feeding?
- Cast iron...
eleutheroson Blog postSomewhere down the road a piece from San Joaquin... - With some TLC you'll have your Starter...Anonymouson Forum topicTry, Try Again
- Improvised cloche
Colin_Suttonon Blog postSomewhere down the road a piece from San Joaquin... - I didn't play safe....aromaon Forum topicadrianjm's bread ..
- Those Crossaints Lookbakers are such nice peopleon Blog postCroissant with Sourdough Starter - TXFarmer VS. TX summer
- the crumb shot (he types while blushing)bakers are such nice peopleon Blog postSteps
- Re
samin1987on Forum topicTiming of feeding?
- Customary crumb shot?nmygardenon Blog postSteps
- Pizzaphiljacobson Basic pageA Pizza Primer
- Canadian wheatphiljacobson Forum topicDifferences in flour in Canada and the US
- Chad Robertson's Tartinevmanon Forum topicOpen Crumb Bread recipe
- That Helps!hisreputationon Forum topicTry, Try Again
- Stillfotomat1on Blog postSteps
- Those look great!Jane Doughon Blog postSomewhere down the road a piece from San Joaquin...
- Horchata is the traditional drink made in
dabrownmanon Blog postWhat to do with "soaked oats" - advice?
- To put your mind completely
Jon OBrienon Forum topicTiming of feeding? - A few hours either way won't
Jon OBrienon Forum topicTiming of feeding?
- Updatebrian@clarkeiplaw.comon Forum topicAdvice for sprouted Kamut® loaf from Tartine Bread Book 3
- RE
samin1987on Forum topicTiming of feeding?
- Stick it in the fridge...
drogonon Forum topicTiming of feeding?
- Ouch!!!
Reynardon Blog postThe start of a journey: oat & spelt sourdough... - On the other hand...
Reynardon Blog postThe start of a journey: oat & spelt sourdough...
- i brought my mixer to aadam66on Forum topichobart n50 manual
- Thanks!
eleutheroson Blog postSomewhere down the road a piece from San Joaquin...
- Not criticalFordon Forum topicIdeal Humidity for Retarding
- Looking good
Colin_Suttonon Blog postSomewhere down the road a piece from San Joaquin...
- Yeah, I'm not yet so adventurous...
eleutheroson Blog postSomewhere down the road a piece from San Joaquin...
- there are son great videos of
dabrownmanon Blog postThe start of a journey: oat & spelt sourdough...
- Glad you liked the post.
dabrownmanon Blog postSprouted 4 Grain Sourdough - 60% Whole Grain
- Web based baker's % calculator
Bob S.on Forum topicBaker % Calc - Android App - ... it is!You can try theJoeVaon Forum topicBaker % Calc - Android App